JP5094150B2 - Blood sugar level rise inhibitor - Google Patents

Description

  The present invention relates to a blood glucose level increase inhibitor that can effectively suppress a temporary increase in blood glucose level after a meal.

  The number of people with diabetes in Japan is approximately 7.4 million in national statistics (2004), and it is said that 16.2 million including the reserve army (Ministry of Health, Labor and Welfare 2002 Diabetes Survey), last survey (1997) ) By 20%. As a direct cause of death, diabetes is the 10th place for men and the 9th place for women (Ministry of Health, Labor and Welfare, 2005 overview of demographic statistics), but macrovascular disorders induced by complications with diabetes, etc. It is thought that the number will be even more serious if the number is included. In particular, macrovascular disorders are said to be caused by a temporary increase in blood glucose level after meals rather than a high blood glucose level (fasting blood sugar level). To prevent this macrovascular disorder It is most effective to suppress the increase in blood glucose level after meals, especially the highest value.

  In this regard, methods for avoiding dietary sugar intake have long been used, but in recent years blood sugar levels using alternative sweeteners such as maltitol and aster palm are not simple avoidance of sugar. The rise is suppressed. Although these alternative sweeteners have excellent sweetness strength, they are not satisfactory in terms of taste quality, and there is a strong demand for not replacing sugar with alternative sweeteners depending on their use.

  In order to respond to such a demand, a method for suppressing an increase in blood sugar level without impairing the taste of sugar has been proposed. For example, Patent Document 1 proposes a method of ingesting sugar-degrading enzyme inhibitors such as D-xylose and L-arabinose together with meals, in which D-xylose and L-arabinose are added to coffee and orange juice. Ingestion of the processed foods is said to increase the blood glucose level after meals, and D-xylose and L-arabinose also have a taste similar to that of sugar, and do not impair the taste of sugar. Are listed.

  However, in the method of Patent Document 1, since D-xylose and L-arabinose are ingested simultaneously with the sugar content of the diet, D-xylose and L-arabinose reach the small intestine and inhibit the sugar-degrading enzyme present therein. It took a certain amount of time to do so, and it took time to actually demonstrate the blood glucose level increase suppressing effect.

On the other hand, the applicant has already proposed an antidiabetic agent containing both sugar and L-arabinose as active ingredients in Patent Document 2 in this connection. This therapeutic agent is epoch-making in that sugar that has been avoided in the past is also an active ingredient, but for the appropriate oral method at the time of actual human dietary intake and the amount of sugar suitable for the effect of lowering blood sugar level No specific proposals are made.
WO 94/12057 JP 2002-154967 A

  The present invention was devised in view of the current state of the prior art, and the purpose thereof is to effectively suppress an increase in blood glucose level after a meal using a non-competitive inhibitor of sugar and saccharolytic enzyme. The object is to provide a blood sugar level increase inhibitor.

  As a result of intensive studies on the absorption and decomposition mechanism of sugar in the intestinal tract in order to achieve such an object, the present inventors have found that in order to effectively inhibit the absorption and decomposition of sugar, D-xylose and A sugar-degrading enzyme inhibitor such as L-arabinose, a substrate sugar, and a sugar-degrading enzyme (sucrase) present in the small intestinal mucosa brush border membrane form a complex to express a so-called antagonistic inhibition. It is necessary, and sufficient formation of this complex takes a certain amount of time after ingesting the sugar-degrading enzyme inhibitor and the substrate sugar, and once the complex is formed, it is difficult to dissociate and inhibit Finding that the effect lasts for a long time and that a relatively large amount of sugar is required to inhibit a finite amount of sugar-degrading enzymes present in the small intestinal mucosa brush border membrane, the completion of the present invention It came to.

  That is, according to the present invention, a blood sugar level increase inhibitor that suppresses an increase in blood sugar level after meal by being orally ingested 10 minutes to 6 hours before a meal, There is provided a blood sugar level increase inhibitor characterized by containing 15 to 75 g / dose sugar as an active ingredient per ingestion.

  According to a preferred embodiment of the blood sugar level increase inhibitor of the present invention, the content of the non-competitive inhibitor of sugar-degrading enzyme is 4 to 20% by weight of sugar, and the non-competitive inhibitor of sugar-degrading enzyme is L- Selected from the group consisting of arabinose, D-tagatose, D-xylose and mixtures thereof. The blood sugar level elevation inhibitor of the present invention is preferably in the form of food or beverage.

  Since the blood sugar level increase inhibitor of the present invention contains a non-competitive inhibitor of sugar-degrading enzyme and a sufficient amount of sugar as active ingredients, these form a stable complex with the sugar-degrading enzyme in the intestine. As a result, absorption and decomposition of sugar in the intestinal tract can be inhibited for a long time. In particular, since the blood sugar level elevation inhibitor of the present invention takes the meal after the above complex is formed in the intestinal tract, even if the sugar content of the meal arrives in the intestinal tract, the absorption decomposition is effective. Can be suppressed.

  The blood sugar level increase inhibitor of the present invention contains a non-competitive inhibitor of sugar-degrading enzyme (sucrase) and a relatively large amount of sugar as active ingredients, and the substrate sugar (S) is sugar in the intestinal tract. It binds to the degrading enzyme (E) to form an ES complex, and the inhibitor (I) binds to it to cause a steric change to form an ESI complex, which is the activity of the sugar degrading enzyme. It is characterized by suppressing the absorption and decomposition of sugar and the increase of blood sugar level in the intestinal tract by inhibiting the above. Any non-competitive inhibitor of the sugar-degrading enzyme used in the present invention can be used as long as it has an anti-competitive inhibitory effect on the sugar-degrading enzyme. For example, L-arabinose, D-tagatose, D- It is preferable to use a carbohydrate such as xylose.

  Sugar used in the present invention is a substrate for a sugar-degrading enzyme, and is a component necessary for a non-competitive inhibitor of a sugar-degrading enzyme to bind to the sugar-degrading enzyme in the intestine and exert an inhibitory action. The sugar content in the blood sugar level elevation inhibitor of the present invention is surprisingly a relatively large amount of 15 to 75 g per ingestion. The preferred sugar content is 25 to 65 g per ingestion, especially 30 to 55 g per ingestion. If the sugar content per one time is less than the above lower limit, the amount of sugar that binds to the sugar-degrading enzyme in the intestinal tract decreases, so that the enzyme inhibition is not sufficient, and the blood glucose level increase suppressing effect may not be sufficiently exhibited. In addition, when the sugar content per one time exceeds the above upper limit, it is not preferable because it is difficult to take once and it is inferior in economic efficiency.

  In the blood sugar level increase inhibitor of the present invention, the content of the non-competitive inhibitor of sugar-degrading enzyme may be determined according to the content of sugar, and is 4 to 20% by weight, particularly 5 to 15% by weight of sugar. Preferably there is. If the content of the non-competitive inhibitor of saccharolytic enzyme is less than the above lower limit, a sufficient amount of complex may not be formed with sugar and saccharolytic enzyme in the intestinal tract, and the effect of suppressing the increase in blood sugar level may not be fully exhibited. In addition, if the above upper limit is exceeded, the amount of non-competitive inhibitor taken at a time increases, which may cause diarrhea and the like, which is not preferable.

  Inhibiting the activity of the sugar-degrading enzyme using the non-competitive inhibitor of the present invention involves the combination of sugar reaching the intestinal tract where it binds to the sugar-degrading enzyme, which is further combined with the non-competitive inhibitor of the sugar-degrading enzyme. It is necessary to form a body, which takes a certain amount of time. Therefore, in order to sufficiently form the above complex in the intestinal tract, the blood sugar level elevation inhibitor of the present invention is taken before meal, specifically 10 minutes to 6 hours before meal, preferably 30 before meal. It is intended to be taken orally in minutes to 5 hours, more preferably 1 hour to 4 hours before meals. As described above, the intake from a certain time before the meal was taken because the sugar content of the meal reaches the intestinal tract at a stage where a sufficient amount of the complex is not formed if it is shorter than this, so that the absorption decomposition is effectively performed. This is because there is a possibility that it cannot be inhibited. In addition, the reason for intake up to 6 hours before meals is that, based on the results of verification test 2 described later, it is considered that the time during which the complex is formed in the intestinal tract is effectively maintained for about 6 hours.

  The blood sugar level increase inhibitor of the present invention can contain a component for facilitating ingestion and a component for further enhancing the blood sugar level increase suppressing effect, if desired, in addition to the above-mentioned two active ingredients. Ingredients for facilitating ingestion include alternative sweeteners such as sucralose, xylitol, and erythritol that have the effect of adjusting the taste. Ingredients for further enhancing the effect of suppressing the increase in blood glucose level include sugar-degrading enzymes. Examples thereof include insoluble and water-soluble dietary fibers and thickeners such as carrageenan, agar, and plant gums (such as guar gum and gum arabic) that have the effect of prolonging the intestinal residence time of noncompetitive inhibitors.

  The blood sugar level elevation inhibitor of the present invention is not limited to a drug form, and may be a food or beverage form. By taking these forms, ingestion becomes easier. Examples of food forms include dairy products such as ice cream and yogurt; rice cakes, gums, cookies, cakes, puddings, jellies, bavarois, mousse, mutton, buns, middle, dorayaki, taiyaki, roasted baked, rice crackers, Japanese and Western confectioneries such as ohagi, daifuku, dumpling, zenzai and the like can be mentioned. Examples of beverages include coffee, tea, soft drinks, carbonated drinks, fruit juice drinks and the like. In order to make it into the form of food or beverage, the active ingredient of the blood sugar level increase inhibitor of the present invention may be mixed in any of the production processes of food or beverage. In this case, the sugar which is originally contained in the food or beverage can be used as the active ingredient sugar.

  The blood sugar level increase inhibitor of the present invention is maintained for a long time in a state where a complex formed from sugar, a sugar-degrading enzyme inhibitor and a sugar-degrading enzyme in the intestinal tract inhibits the activity of the sugar-degrading enzyme. In addition, the effect of suppressing the increase in blood sugar level lasts for a long time. Therefore, the blood sugar level elevation inhibitor of the present invention can be selected from a wide time range from 10 minutes to 6 hours before a meal, and is very easy for a diabetic patient to take.

  Hereinafter, the manufacture example of the blood glucose level rise inhibitor of this invention and the Example which shows the effect of the blood glucose level rise inhibitor of this invention are shown concretely. In addition, description of an Example is given only for understanding of invention, and this invention is not limited by these.

Example 1: Confirmation of the necessity of sugar in complex formation Sugar powder is required for the use of rat-derived small intestine acetone powder as a source of sugar-degrading enzyme, to which L-arabinose binds to form a complex. The amount of L-arabinose released in a two-component system consisting of L-arabinose and sugar-degrading enzyme and the amount of L-arabinose released in a three-component system consisting of L-arabinose, sugar-degrading enzyme and sugar over time This was confirmed by evaluation in an in vitro test.

(1) Prepare 10 mL of a solution in which 2 g of sugar and 200 mg of L-arabinose are dissolved in 0.1 M maleate buffer (pH 6.0). Suspension 1 is prepared by suspending 500 mg of small intestine acetone powder (rat) therein. Prepared. As a control, 10 mL of a solution in which only 200 mg of L-arabinose was dissolved in the same buffer was prepared, and 500 mg of small intestine acetone powder (rat) was suspended therein to prepare Suspension 2. Each suspension was incubated at 37 ° C. for 1 hour.

(2) Each suspension was transferred to a cellulose dialysis membrane (Ф 17.8 mm, Cutoff Mw 25,000) after sealing, and sealed. The dialysis membrane containing Suspension 1 was placed in 90 mL of 0.1 M maleic acid buffer (pH 6.0) in which 8 g of sugar was dissolved, and the dialysis membrane containing Control Suspension 2 was dissolved in sugar. It was put in 90 mL of 0.1 M maleic acid buffer (pH 6.0) that had not been reacted, and reacted at 37 ° C. for 2 hours with stirring.

(3) After completion of the reaction for 2 hours, the dialysis membrane containing the suspension 1 was transferred into 90 mL of 0.1 M maleic acid buffer (pH 6.0) in which 8 g of newly prepared sugar was dissolved, and suspended. The dialysis membrane containing the liquid 2 was transferred into a newly prepared 0.1 M maleate buffer (pH 6.0), and reacted at 37 ° C. for another 2 hours while stirring again. This procedure of (3) was repeated 5 times and allowed to react for a total of 12 hours. During the 12 hour reaction, the buffer was sampled every 2 hours.

(4) Each sampled buffer solution was analyzed by HPLC to determine the amount of L-arabinose released in the buffer solution. From these data on the amount of free L-arabinose every 2 hours, the amount of free L-arabinose was graphed for each elapsed time, and L released by 2, 4, 6, 8, 10, and 12 hours. -The amount of arabinose was determined, and the residual rate of L-arabinose in each suspension at each time was calculated based on the amount of L-arabinose in the suspension at the start of the reaction. The result is shown in FIG. In FIG. 1, black circles are the results for the suspension 1, and white squares are the results for the control suspension 2.

  From FIG. 1, compared with the two-component suspension 2 composed of L-arabinose and sugar-degrading enzyme, the three-component suspension 1 further containing sugar in addition to L-arabinose and sugar-degrading enzyme is L- It turns out that arabinose is hard to release. From this, it can be said that sugar is necessary for L-arabinose and a sugar-degrading enzyme to form a complex.

Example 2: Confirmation of the maintenance time of the complex Using rat intestinal acetone powder as the source of the sugar-degrading enzyme, the time for maintaining the state after the sugar-degrading enzyme, sugar and L-arabinose form a complex Was confirmed by evaluating the inhibition rate of sugar-degrading enzyme in a ternary system consisting of sugar, sugar-degrading enzyme and L-arabinose over time in an in vitro test compared with a two-component system consisting of sugar and sugar-degrading enzyme. .

(1) Prepare 10 mL of a solution in which 2 g of sugar and 200 mg of L-arabinose are dissolved in 0.1 M maleate buffer (pH 6.0). Suspension 1 is prepared by suspending 500 mg of small intestine acetone powder (rat) therein. Prepared. As a control, 10 mL of a solution in which only 2 g of sugar was dissolved in the same buffer was prepared, and 500 mg of small intestine acetone powder (rat) was suspended therein to prepare Suspension 2. Each suspension was incubated at 37 ° C. for 1 hour.

(2) Each suspension was transferred to a cellulose dialysis membrane (Ф 17.8 mm, Cutoff Mw 25,000) after sealing, and sealed. Each dialysis membrane was placed in 90 mL of 0.1 M maleate buffer (pH 6.0) in which 8 g of sugar was dissolved, and reacted at 37 ° C. for 2 hours with stirring.

(3) After completion of the reaction for 2 hours, each dialysis membrane was transferred into 90 mL of 0.1 M maleic acid buffer (pH 6.0) in which 8 g of newly prepared sugar was dissolved, and further stirred at 37 ° C. with stirring. The reaction was performed for 2 hours. This procedure of (3) was repeated 4 times and allowed to react for a total of 10 hours. During the 10 hour reaction, a small amount (100 μL) of buffer was sampled every 30 minutes.

  Each sampled buffer solution was measured with a glucose measurement kit (glucose (II-Test, Wako Pure Chemical Industries), and the amount of glucose produced at each time point was determined. From these glucose output data every 30 minutes, every elapsed time Graph the glucose production in 2 hours, 4 hours, 6 hours, 8 hours and 10 hours at each time point to increase the glucose production rate (ie sugar degradation rate) over 2 hours before each time point. In addition, the glucose production rate at 0 hour was obtained by performing a correction process on the basis of the glucose production rate in the sample buffer collected 30 minutes after the start of the reaction, with the control glucose production rate unchanged. Inhibiting the rate of sugar degradation of suspension 1 relative to the rate of sugar degradation of control suspension 2 at each time point (I.e. sugar degrading enzyme inhibitory rate) was calculated. The results are shown in Table 1.

  From Table 1, the small intestine acetone powder of suspension 1 in which a complex is formed by adding sugar and L-arabinose, the sugar-degrading enzyme activity is inhibited for a long time, and 45% of sugar is present even after 6 hours. It was found that the degradation enzyme was inhibited.

Example 3: Confirmation of the effect of the amount of sugar on the blood glucose level increase inhibitory effect The effect of the amount of sugar in the blood sugar level increase inhibitor containing sugar and L-arabinose as an active ingredient on the blood glucose level increase inhibitory effect of an adult male This was verified in an in vivo test.

  5 healthy adult males (age 42.4 ± 6.6 years old, BMI 23.6 ± 5.2) with 10 g sugar and 0.5 g L-arabinose powder (5% by weight sugar) 20 g of sugar and 1.0 g of L-arabinose powder (5% by weight of sugar) or 30 g of sugar and 1.5 g of L-arabinose powder (5% by weight of sugar) dissolved in 120 g of water were ingested. Two hours later, 20 g of sugar dissolved in 120 g of water was ingested as a meal. Thereafter, the change in blood glucose level and the maximum increase in blood glucose level were examined over 2 hours. No intake other than tap water was performed during the test time. As a control, a test was also conducted for a blood sugar level increase inhibitor not containing L-arabinose powder. Medisafe Mini GR-102 (Terumo) was used for blood glucose level measurement. These tests were repeated four times for the same person, and graphing and statistical processing were performed based on the average value of the four times. The results are shown in Table 2 and FIGS.

  From Table 2 and FIGS. 2 to 4, it can be seen that there is no significant difference in the effect from the control when the amount of sugar in the blood sugar level increase inhibitor is 10 g, but there is a significant difference in the blood glucose level increase suppressing effect when it is 20 g or more.

Example 4: Confirmation of the influence of the ratio of L-arabinose to sugar on the blood glucose level increase inhibitory effect The ratio of L-arabinose to sugar in the blood sugar level increase inhibitor containing sugar and L-arabinose as an active ingredient increases the blood sugar level. The influence on the inhibitory effect was verified by an in vivo test for adult males.

  5 healthy adult males (age 42.4 ± 6.6 years old, BMI 23.6 ± 5.2) with 20 g sugar and 0.6 g L-arabinose powder (3% by weight sugar) 20 g of sugar and 1.0 g of L-arabinose powder (5% by weight of sugar), 20 g of sugar and 2.0 g of L-arabinose powder (10% by weight of sugar), or 20 g of sugar and 3.6 g of L-arabinose powder (vs. sugar 18% by weight) dissolved in 120 g of water. Two hours later, 20 g of sugar dissolved in 120 g of water was ingested as a meal. Thereafter, the change in blood glucose level and the maximum increase in blood glucose level were examined over 2 hours. No intake other than tap water was performed during the test time. As a control, a test was also conducted for a blood sugar level increase inhibitor not containing L-arabinose powder. Medisafe Mini GR-102 (Terumo) was used for blood glucose level measurement. These tests were repeated 4 times, and graphing and statistical processing were performed based on the average value of 4 times. The results are shown in Table 3 and FIGS.

  From Table 3 and FIGS. 5-8, when the ratio of L-arabinose to sugar in the blood sugar level increase inhibitor is 3% by weight, there is no significant difference in the blood glucose level increase inhibitory effect from the control. It can be seen that there is a significant difference.

Example 5: Confirmation of blood glucose level increase inhibitory effect in actual ingestion situation In Examples 3 and 4, sugar was dissolved in water as a meal. In Example 5, in order to imitate the actual ingestion situation, Commercial food was used as a meal. In addition, the number of subjects was increased.

  20 healthy adult males and females (age 42.2 ± 10.6 years old, BMI 21.3 ± 4.5) given 40 g of sugar dissolved in 110 g of water, and blood sugar level changes immediately before ingestion and up to 2 hours after ingestion I investigated. Based on this result, it divided into two groups (1st group and 2nd group) so that age, sex, and a blood glucose level raise value (60 mg / dL or more and less than 60 mg / dL) may not be biased, respectively.

  As the blood sugar level increase inhibitor of the present invention, a solution prepared by dissolving 40 g of sugar and 2.0 g of L-arabinose powder in 110 g of water was prepared, and this was referred to as the first meal. As a control, a solution prepared by dissolving 40 g of sugar in 110 g of water was prepared and referred to as a second meal. The first group was given a first meal and the second group was given a second meal.

  Two hours later, both groups received 90 g of Dorayaki (Surugaya) (sugar content 40 g) as a meal, and then examined the change in blood glucose level and the maximum increase in blood glucose level over 2 hours. Medisafe Mini GR-102 (Terumo) was used for blood glucose level measurement. In addition, intake other than tap water was prohibited during the test period.

  The test was repeated with a 7 day cooling period from this test. When the test was repeated, the first group was given a second meal and the second group was given the first meal.

  The obtained blood glucose level data were analyzed by a t-test taking into account the crossover (Takashi Nakazato, Health and Nutrition Food Research, 7, 71-78 (2004)) and compared with the control (second meal) of the present invention. The significance of the blood glucose level increase inhibitory effect of the blood glucose level increase inhibitor (first meal) was examined. However, until the end of data analysis, the contents of the first meal and the second meal were concealed to all of the subjects, the tester, and the data analyst. The results are shown in Table 4 and FIG.

  From Table 4 and FIG. 9, it can be seen that the blood sugar level increase inhibitor of the present invention has a sufficient blood glucose level increase suppressing effect even in an actual ingestion situation using a commercial food as a meal.

Example 6
Confirmation of the effect of the blood sugar level elevation inhibitor of the present invention in various food and beverage forms The blood sugar level elevation inhibitor of the present invention is made into various food and beverage forms, and these are taken in 2 hours before a meal. The blood glucose level increase inhibitory effect was confirmed.

(Manufacture of an inhibitor of blood sugar level rise in the form of water sheep)
300 mL of water and 4 g of agar were heated in a pan to dissolve the agar. To this, 400 g of commercially available coconut (sugar content 40% by weight) and 8 g of L-arabinose powder were added, and evenly mixed while being lightly heated. 100 g of this was poured into eight molds and cooled to obtain a water sheep cake containing 20 g of sugar and 1 g of L-arabinose.

(Manufacture of blood sugar level increase inhibitor in the form of apple jelly)
80 g of granulated sugar, 4 g of L-arabinose powder and 1.5 g of Gelmate KB (Shin Nippon Pharmaceutical Co., Ltd.) were placed in a pan together with 52 g of water, and heated at 80 ° C. for 5 minutes while stirring gently. After stopping the heating, add 30 g of apple juice and 0.15 g of citric acid, pour 100 g into 4 molds, allow to cool, and cool in the refrigerator to contain 20 g of sugar and 1 g of L-arabinose. Got apple jelly.

(Manufacture of blood glucose level rise inhibitor in the form of decoctions)
20 g of powdered sugar and 1 g of L-arabinose powder were mixed well in advance, and further mixed well while adding about 4 g of water. 30 g of fine powder was added thereto and further mixed, and then molded and molded. The molded product was taken out of the mold and dried overnight to obtain a drop of candy containing 20 g of sugar and 1 g of L-arabinose.

(Manufacture of blood sugar level increase inhibitor in the middle)
After 200g of red beans were boiled, 80g of granulated sugar was added and heated a little, then allowed to sleep overnight. Put this in a pan, add 80 mL of water, 100 g of granulated sugar and 13 g of L-arabinose, heat for about 15 minutes, and then mix with boiled agar liquid (dissolved 2-3 g of agar and added with 80 g of sugar). We kneaded together and made a rice cake in the middle. Among these, 50 g was put into a commercially available middle seed, and a middle containing 20 g of sugar and 1 g of L-arabinose was obtained.

(Manufacture of blood sugar level increase inhibitor in the form of carbonated beverages)
To 500 mL of commercially available carbonated water, 20 g of granulated sugar and 1 g of L-arabinose powder were added and mixed well. Further, 20 g of lemon juice was added to obtain a carbonated beverage containing 20 g of sugar and 1 g of L-arabinose.

  Five healthy adult males (age 42.4 ± 6.6 years old, BMI 23.6 ± 5.2) were allowed to take the above-mentioned water goat candy, apple jelly, decoction, during or as carbonated drinks It was. Two hours later, 20 g of sugar dissolved in 120 g of water was ingested as a meal. Thereafter, the change in blood glucose level and the maximum increase in blood glucose level were examined over 2 hours. No intake other than tap water was performed during the test time. As a control, a test was also conducted for a blood sugar level increase inhibitor containing 20 g of sugar dissolved in 120 g of water and not containing L-arabinose powder. Medisafe Mini GR-102 (Terumo) was used for blood glucose level measurement. These tests were repeated four times for the same person, and graphing and statistical processing were performed based on the average value of the four times. The results are shown in Table 5.

  From Table 5, it can be seen that the blood glucose level elevation inhibitor of the present invention has a sufficient blood glucose level elevation inhibitory effect even in various food and beverage forms.

  Since the blood sugar level increase inhibitor of the present invention contains a relatively large amount of sugar and a non-competitive inhibitor of a sugar-degrading enzyme typified by L-arabinose as active ingredients, the duration of the blood sugar level increase suppressing effect is long. Ingestion of carbohydrates in the diet can be effectively prevented at any point in the wide time range from 10 minutes to 6 hours. Therefore, the blood glucose level elevation inhibitor of the present invention can be used on a daily basis in diabetes patients in order to suppress an increase in blood glucose level after meals.

The result of the residual rate of L-arabinose in Example 1 is shown. In Example 3, an increase in blood glucose level is shown when 20 g of sugar is ingested 2 hours after ingestion of 10 g of sugar and 0.5 g of L-arabinose. In Example 3, an increase in blood glucose level is shown when 20 g of sugar is ingested 2 hours after ingestion of 20 g of sugar and 1.0 g of L-arabinose. In Example 3, an increase in blood sugar level is shown when 20 g of sugar is ingested 2 hours after ingestion of 30 g of sugar and 1.5 g of L-arabinose. In Example 4, an increase in blood glucose level is shown when 20 g of sugar is ingested 2 hours after ingestion of 20 g of sugar and 0.60 g of L-arabinose. In Example 4, the raise of a blood glucose level when 20 g of sugar is ingested 2 hours after ingesting 20 g of sugar and 1.0 g of L-arabinose is shown. In Example 4, the raise of a blood glucose level when 20 g of sugar is ingested 2 hours after ingesting 20 g of sugar and 2.0 g of L-arabinose is shown. In Example 4, an increase in blood glucose level is shown when 20 g of sugar is ingested 2 hours after ingestion of 20 g of sugar and 3.6 g of L-arabinose. In Example 5, an increase in blood glucose level is shown when 90 g of sheep (sugar content 40 g) is ingested 2 hours after ingesting 40 g of sugar and 2.0 g of L-arabinose.

Claims (3)

A blood sugar level increase inhibitor that suppresses an increase in blood sugar level after a meal by being orally ingested once in a period of 10 minutes to 6 hours before a meal, and a non-competitive inhibitor of a sugar-degrading enzyme, and 15 g per ingestion to contain and 75g of sugar as an active ingredient, and not competitive inhibitor of sugar degrading enzymes, increase in blood glucose level inhibitor, wherein L- arabinose der Rukoto.   Content of the non-competitive inhibitor of sugar-degrading enzyme is 4-20 weight% of sugar, The blood glucose level raise inhibitor of Claim 1 characterized by the above-mentioned. 15 g to 75 g of a non-competitive inhibitor of sugar-degrading enzyme in the production of a blood sugar level increase inhibitor that suppresses an increase in blood sugar level after a meal by being orally ingested once for 10 minutes to 6 hours before a meal. use of a sugar, non competitive inhibitor of sugar degrading enzymes, used, wherein L- arabinose der Rukoto.

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